Makes 6

Ingredients

Pumpkin Puddings

• 1/4 cup orange juice
• 1/2 cup boiling water
• 1 cup pitted prunes, chopped
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/2 teaspoon kosher salt
• 1/4 cup unsalted butter, at room temperature
• 3/4 cups light brown sugar
• 2 large eggs
• 1 Tablespoon maple syrup
• 1 cup natural pumpkin puree

Toffee Sauce

• 1/2 cup heavy cream
• 1 cup light brown sugar
• 1/4 cup unsalted butter
• 2 Tablespoons maple syrup
• 1/2 medium Tonka bean, finely grated (can be substituted with 1 teaspoon vanilla extract)
• 2 teaspoons Rum (or omit for a kiddy-friendly version)

Method

Pumpkin Puddings

1. Preheat oven to 350°. Grease, or spray with baking spray, 6 mini-savarin or mini-Bundt tins
2. In a small heatproof bowl, pour orange juice followed by the boiling water over the chopped prunes; stir in the baking soda. Stir together to combine and set aside to soak for about 15-20 minutes until softened
3. In a medium bowl, whisk together the flour, baking powder, pumpkin spice and salt. Set aside until needed
4. In the bowl of a stand mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until fluffy and combined
5. Beat in the eggs, one at a time until combined, followed by the maple syrup
6. Reduce speed to low, beat in the flour mixture in stages until just combined, scraping down bowl between additions
7. Add the date mixture (including liquid) followed by pumpkin purée, and beat at low speed until just combined
8. Divide the batter into the prepared mini-pans, and bake until a toothpick inserted in the center comes out clean, about 25 minutes*
9. Remove from oven, and continue to Finishing Steps

Toffee Sauce*

1. With about 5 minutes left on the pumpkin pudding baking time, in a small saucepan, combine the heavy cream, butter, brown sugar, maple syrup, finely grated tonka bean and the rum (if using)
2. Bring to a gentle boil over moderate heat, stirring to melt the butter and sugar, cooking until slightly thickened and deep golden, about 3 minutes.
3. Keep warm on a low heat until serving

To Finish

1. Once you remove the puddings from the oven, using a skewer or toothpick, poke holes all over the exposed surface
2. Spoon 4-5 teaspoons of the warm toffee sauce over the puddings, and let stand until absorbed, about 10 minutes
3. Serve warm, turned out onto plates (they may take some gentle persuasion!) with some of the remaining sauce spooned over. Perfect with a scoop of vanilla ice cream!